Preheat the oven to 180°C Place the bran flour, cake flour, bicarb, baking powder and salt in a mixing bowl and mix to combine. Place the lemon zest, juice, B-well Canola oil, yoghurt, honey and egg in an another mixing bowl and whisk to combine. Fold the dry ingredients into the wet ingredients until well combined, do not over mix. Fold in the blueberries. Pour the muffin mixture into a lined and greased muffin tray, about ¾ full. Bake for 15 to 20 minutes, until a tester inserted in the center comes out clean. Remove the muffins from the oven and place on a wire cooling rack to cool.